JP7361244B1 - Characteristic information collection method - Google Patents

Abstract

An object of the present invention is to provide a characteristic information collection method that can collect characteristic information regarding the integration of a subject's visual sense and oral sensation.
[Solution] The characteristic information collecting method includes a first taste-containing step in which a predetermined food or drink F that exhibits a predetermined oral sensation is placed in the test subject's mouth in a white light environment in which white light L0 is incident on the retina R of the test subject. , a predetermined light environment creation step of creating a predetermined light environment in which the predetermined light L1 is incident on the retina R of the subject; and a second flavoring step in which the predetermined food F is re-introduced into the test subject's mouth in the predetermined light environment. an information receiving step of receiving characteristic information regarding the oral sensation of the predetermined food/drink F in the first flavoring step and the second flavoring step from the subject; and a collecting step of collecting the characteristic information received from the subject. , has.
[Selection diagram] Figure 6

Description

The present invention relates to a characteristic information collection method for collecting characteristic information regarding the integration of a subject's visual sense and oral sensation.

Learning disorders (Learning Disorders) are those whose general intelligence is within the normal range, there is no impairment in vision (vision) or hearing (hearing), and there are no problems with the learning environment or the person's motivation. Regardless of the situation, it refers to a state where one is not good at or has difficulty mastering tasks in a specific field. There are various types of learning disabilities, including dyslexia, dysgraphia, and dyscalculia. In addition, some people are weak or have difficulty with visual-spatial cognition (the ability to accurately recognize the position, shape, direction, and size of objects, and other forms and positional relationships).

Some people with learning disabilities complain that ``the letters appear to waver,'' ``the sentences appear to be wavy,'' or ``the paper appears to be shiny.'' Such symptoms are called Irlen syndrome, Meares-Irlen syndrome, or Visual Stress. It is known that such symptoms (vision) can sometimes be improved by using colored films or lenses. In particular, the use of color lenses and color films is said to be effective for Irlen syndrome (see Non-Patent Documents 1 and 2).
For this reason, it is thought that Irlen syndrome and the like may have a disorder related to visual perception (bias in visual cognitive function), particularly in light sensitivity.

Sandra Irlen et al., “A controlled field study of the use of colored overlays on reading achievement”, Australian Journal of Learning Disabilities, Volume 9, 2004 - Issue 2, Pages 14-22 Keiko Kumagai et al., “The Research of Visual Characteristics of the Clients with Irlen Syndrome”, Japanese Journal of Learning Disabilities, 2021 Volume 30 Issue 2, Pages 126-137

As mentioned above, people with biased visual cognitive function (light sensitivity) may have a different "way of seeing" than normal people. However, because this "way of seeing" is inborn, it is difficult for the person to realize that they are not healthy. For this reason, even among people who are called healthy, there are many people who have biased visual cognitive functions.
Despite this, biases in visual cognitive function cannot be addressed in hospitals, and are only assessed in a limited number of research facilities. Furthermore, the symptoms of bias in visual cognitive function vary widely, and there are large individual differences. For this reason, only those with specialized knowledge and experience can assess bias in visual cognitive function.

People with biased visual cognitive functions are often picky eaters. Oral senses (taste, smell, hearing, touch (texture), etc.) are hypersensitive or insensitive, resulting in people hating certain foods and not eating them, or preferring to eat only a limited number of foods.
For example, I can't eat fries or croquettes because the batter feels like it's sticking in my mouth. I can't drink carbonated water because it feels like it stings my mouth and it hurts. When I bite into shiitake mushrooms or eggplants, I feel a squishy sensation that feels disgusting. The sound of chewing food is so disgusting that I can't stand it. This includes not being able to eat foods that have a certain smell, such as mayonnaise.

Information from different senses, such as vision and taste, strongly influence each other. A phenomenon in which the perception of a certain sense changes due to the complementary function of multisensory information (cross-modal interaction) is known.
Unbalanced eating may be caused by bias in visual cognitive function having a negative impact on oral sensations such as taste. It is presumed that bias in visual cognitive function disrupts sensory integration such as vision and taste, as well as multisensory perception (integrative cognition).
Therefore, it may be possible to assess bias in visual cognitive function based on characteristic information regarding the integration of the subject's visual sense and oral sensation.

In view of such circumstances, the present invention aims to provide a characteristic information collection method that can collect characteristic information regarding the integration of a subject's visual sense and oral sensation.

An embodiment of the characteristic information collection method according to an embodiment of the present invention includes a step in which a predetermined food or drink that exhibits a predetermined oral sensation is placed in the mouth of the test subject in a white light environment in which white light is incident on the retina of the test subject. a predetermined light environment creating step in which a predetermined light environment in which predetermined light having at least one of spectral distribution and brightness different from the white light is incident on the retina of the subject; A second tasting step in which the predetermined food and drink is re-introduced into the test subject's mouth, and characteristic information regarding the oral sensation of the predetermined food and drink in the first and second tasting steps are provided to the test subject. and a collection step of collecting the characteristic information received from the subject.

The method includes a tabulating step of tabulating the information obtained in the collecting step.
The method includes an analysis table creation step of creating an analysis table in which the information obtained in the aggregation step is graphed or charted.
The method may include an analysis step (diagnosis step) of analyzing characteristics related to the oral sensation of the subject based on the information obtained in the aggregation step.

The predetermined oral sensation is a sensation to a flavor that includes some of the basic tastes.
The predetermined oral sensation is a sensation to flavor including aroma.
The predetermined oral sensation is a sensation regarding texture including food texture.

The predetermined food or drink is a flavored aqueous solution, tablet, granule, or powder of sucrose, sodium chloride, tartaric acid, caffeine, or monosodium glutamate.
The predetermined food/drink is a ramune confectionery that exhibits sweetness and sourness.
The predetermined food/drink is high cacao chocolate that exhibits sweetness and bitterness.
The predetermined food and drink is carbonated water.

The predetermined light is yellow light having a dominant wavelength of 570 nm to 590 nm.
The predetermined light is magenta light having a complementary dominant wavelength of 500 nm to 570 nm.
The predetermined light is cyan light having a dominant wavelength of 470 nm to 530 nm.
Characteristic information collection method described in .
The predetermined light is green light having a dominant wavelength of 500 nm to 570 nm.
The predetermined light has a brightness of 0.001 to 5 cd/m2.

At least one of the spectral distribution and brightness of the predetermined light is changed, and the predetermined light environment creation step to the collecting step are performed again.
In the predetermined light environment creation step, the subject is made to wear a wearable optical device.
The wearable optical device is glasses, contact lenses or goggles.
The wearable optical device has yellow, magenta, cyan, green or gray colored lenses.
The wearable optical device has a color lens with a luminous transmittance of 90 to 50%.

The characteristic information collection method of the present invention can collect characteristic information regarding the integration of the subject's visual sense and oral sensation. Furthermore, it is also possible to compile and analyze characteristic information regarding the integration of the subject's visual sense and oral sensation.

FIG. 2 is a vertical cross-sectional view showing the structure of a human eye, showing (a) a white light environment and (b) a predetermined light environment. (a) A schematic diagram showing a human photoreceptor cell, (b) a spectral sensitivity curve of a human photoreceptor cell. It is an xy chromaticity diagram of a color space. FIG. 3 is a flowchart diagram illustrating a characteristic information collection method according to an embodiment. It is a diagram showing an answer form Q. It is a figure showing SD chart analysis table D.

A characteristic information collection method according to an embodiment of the present invention will be described with reference to the drawings.
The characteristic information collection method is to collect characteristic information regarding the integration of vision and oral sensation of a person (subject) who has a bias in visual cognitive function.
In the characteristic information collection method, first, a subject puts a predetermined food or drink that has a predetermined oral sensation (taste, flavor, texture) into the subject's mouth (to give the subject an oral sensation) under a white light environment.
Next, a predetermined light environment is created in which the "way of seeing" is likely to change for a person with a biased visual recognition function, and the test subject is made to put the predetermined food or drink into the mouth again under this predetermined light environment.
Then, information is collected from the subject regarding the mode and extent of changes in oral sensation with respect to predetermined food and drink under a white light environment and under a predetermined light environment. That is, characteristic information regarding the integration of the subject's visual sense and oral sensation is collected.

[Photoreceptor cells]
FIG. 1 is a vertical cross-sectional view showing the structure of the human eye, showing (a) a white light environment and (b) a predetermined light environment.
FIG. 2 is (a) a schematic diagram showing a human photoreceptor cell, and (b) a spectral sensitivity curve of the human photoreceptor cell.
FIG. 3 is a diagram showing an xy chromaticity diagram of the color space of the International Commission on Illumination (CIE1931).

Photoreceptor cells present in the human retina R include cone cells and rod cells. Cone cells are cone-shaped photoreceptor cells that exist near the fovea of the retina R and detect colors. Cone cells function in the light. Rod cells are rod-shaped photoreceptor cells that are located around the fovea and detect light. Rod cells function primarily in the dark.

Vision when cone cells work (when there is sufficient light) is called photopic vision. Photopic vision occurs under a light intensity of 5 to 1,000,000 cd/m2 (illuminance of 10 to 100,000 lx).
Vision in situations where rod cells work (in situations where the amount of light is low) is called scotopic vision. Scotopic vision occurs under a light intensity of 0.01 to 0.000001 cd/m2 (illuminance of 0.001 to 0.01 lx).
Vision in situations where cone cells and rod cells work together (in situations where the amount of light is low but not completely dark) is called mesopic vision. Mesopic vision is a vision in which photopic vision and scotopic vision overlap. Mesopic vision occurs under a light intensity of 0.001 to 5 cd/m2 (illuminance of 0.01 to 10 lx). The International Commission on Illumination (CIE) defines mesopic vision as a luminance of 0.005 to 5 cd/m2, and the Illuminating Society of North America (IES) defines a luminance of 0.001 to 3 cd/m2.

Cone cells are classified into three types according to the three primary colors of light. Specifically, Long cone cells respond to light in the long wavelength range (around yellow), Middle cone cells respond to light in the middle wavelength range (around yellow-green), and light in the short wavelength range (around blue). There are short pyramidal cells that respond.
Long cone cells are also called red cone cells. Middle pyramidal cells are also called green pyramidal cells. Short cone cells are also called blue cone cells.
A specific color is perceived (perceived) by the combination of the strengths of the stimuli received by each of these three types of cone cells (the relative ratio of the excitation of the three types of cone cells).

Hereinafter, Long cone cells are also referred to as L photoreceptor cells VL, Middle cone cells are also referred to as M photoreceptor cells VM, Short cone cells are also referred to as S photoreceptor cells VS, and rod cells are also referred to as R photoreceptor cells VR.

〔visible light〕
Visible light is light with a wavelength of 380 to 780 nm. The relationship between the wavelength and color of visible light (spectrum) is approximately as follows.
Wavelength 380-430nm: blue-violet, 430-460nm: blue, 460-500nm: blue-green, 500-570nm: green, 570-590nm: yellow, 590-610nm: orange, 610-780nm: red.

The sensitivity of photoreceptor cells to visible light is wavelength dependent. Specifically, the absorption maximum wavelength of L photoreceptor cells VL is around 558 nm, the absorption maximum wavelength of M photoreceptor cells VM is around 531 nm, the absorption maximum wavelength of S photoreceptor cells VS is around 419 nm, and the absorption maximum wavelength of R photoreceptor cells VR is around 531 nm. It is around 500 nm.

The peak wavelength at which the emission intensity of visible light reaches its maximum is different from the wavelength that is actually felt by the eye. The wavelength of a color that is perceived by the eye is called the dominant wavelength.
Light that feels blue-violet has a dominant wavelength of around 400 nm (380 nm to 430 nm).
Light that feels blue has a dominant wavelength of around 450 nm (430 nm to 470 nm).
Light that appears cyan has a dominant wavelength of around 490 nm (470 nm to 530 nm).
Light that feels green has a dominant wavelength around 550 nm (530 nm to 570 nm).
Light that feels yellow has a dominant wavelength around 580 nm (570 nm to 590 nm).
Light that feels red has a dominant wavelength of around 610 nm (590 nm to 780 nm).
Light perceived as magenta has a complementary dominant wavelength of around 550 nm (530 nm to 570 nm).

(White light L0)
White light L0 is light in which light (colors) of all wavelengths of visible light are mixed almost equally, and is light that does not give a sense of color. White light L0 is sometimes defined as the color of average daylight.
The white light L0 is light with a luminance of 5 to 1,000,000 cd/m ² and achieves photopic vision by entering the retina R of the subject. The white light L0 is light to which all three types of cone cells (S photoreceptor VS, M photoreceptor VM, L photoreceptor VL) existing in the retina R react (excite).
White light L0 includes colored light (illumination light) called light bulb color, warm white, daylight white, and daylight color, but all of them are light located along the black body locus in the xy chromaticity diagram of the color space. It is. The white light L0 has a brightness expressed by color temperature [K].
The environment in which the white light L0 is incident on the retina R of the subject is called a white light environment.

(Predetermined light L1)
The predetermined light L1 is visible light that differs from the white light L0 in at least one of spectral distribution and brightness. The predetermined light L1 includes light with a different spectral distribution from the white light L0 (colored light LA), light with a different brightness (gray light LB), and light with a different spectral distribution and brightness (gray colored light LBA).
Different spectral distributions mean that the predetermined light L1 (colored light LA, gray colored light LBA) is colored light. Different brightness means that the predetermined light L1 (gray light LB, gray colored light LBA) has a brightness of 0.001 to 5 cd/m ² .
The environment in which the predetermined light L1 (LA, LB, LBA) enters the retina R of the subject is referred to as a predetermined light environment.

<Colored light LA>
The light LA is light (colored light) with a luminance of 5 to 1,000,000 cd/m ² and has light (color) of a part of visible light wavelengths.
The colored light LA is light located at a position along a spectral locus or a pure violet locus in the xy chromaticity diagram of the color space. Colored light has a color expressed by a dominant wavelength or a complementary dominant wavelength.

Light LA is light to which one or two types of three types of cone cells mainly respond. LA is either yellow light LAY with a dominant wavelength of 570 nm to 590 nm, magenta color light LAM with a complementary color dominant wavelength of 500 nm to 570 nm, cyan light LAC with a dominant wavelength of 470 nm to 530 nm, or green light LAG with a dominant wavelength of 500 nm to 570 nm.

Yellow light LAY is visible light that excites L photoreceptors VL and M photoreceptors VM and suppresses (sedates) S photoreceptors VS.
Yellow light LAY includes light with a peak wavelength around 580 nm, light with a bottom wavelength around 450 nm (complementary color of blue), and light with peak wavelengths around 550 nm and 610 nm (green and red). color mixture) is also included.
When yellow light LAY enters the retina R, it excites the L photoreceptors VL and M photoreceptors VM, and suppresses the S photoreceptors VS.

Magenta color light LAM is visible light that excites L photoreceptor cells VL and S photoreceptor cells VS and suppresses M photoreceptor cells VM.
The magenta light LAM includes light having a bottom wavelength near a wavelength of 550 nm (complementary color of green), as well as light having peak wavelengths near a wavelength of 450 nm and a wavelength of 610 nm (a mixture of blue and red).

Cyan light LAC is visible light that excites M photoreceptors VM and S photoreceptors VS and suppresses L photoreceptors VL.
In addition to light with a peak wavelength around 490 nm, cyan light LAC includes light with a bottom wavelength around 610 nm (complementary color of red), and light with peak wavelengths around 450 nm and 550 nm (blue and green). color mixture) is also included.

Green light LAG is visible light that excites M photoreceptors VM and suppresses L photoreceptors VL and S photoreceptors VS.
The green light LAG includes light having a peak wavelength near a wavelength of 550 nm, as well as light having a bottom wavelength near a wavelength of 450 nm and a wavelength of 610 nm (color mixture of yellow and cyan).

<Gray Hikari LB>
The light LB is light (gray light) with a luminance of 0.001 to 5 cd/m ² in which light (colors) of all wavelengths of visible light are almost evenly mixed. The gray light LB is light obtained by lowering the brightness of the white light L0, and is light in which the color tone is difficult to perceive.
The gray light LB makes mesopic vision possible by entering the subject's retina R. In other words, the gray light LB is light to which the rod cells present in the retina R begin to react.
Rod cells are highly sensitive in detecting light and dark, which corresponds to the intensity of light. Rod cells are not involved in color detection. When light with a luminance of 5 cd/m ² or less is incident on the retina R, it excites rod cells, making it sense brightness and darkness.
Gray light LB excites both cone cells (L photoreceptors VL, M photoreceptors VM, S photoreceptors VS) and rod cells (R photoreceptors VR) (mesopic vision).
Gray light LB does not have a color represented by a dominant wavelength or a complementary dominant wavelength. The dominant wavelength or complementary dominant wavelength is a measure intended only for colored light LA, and is not applied to gray light LB. That is, the gray light LB is light located along the black body locus in the xy chromaticity diagram of the color space, and has brightness expressed by color temperature [K].

<Gray colored light LBA>
The light LBA is light (gray colored light) with a luminance of 0.001 to 5 cd/m ² and has light (color) of a part of visible light wavelengths. The light LBA includes gray yellow light LBY, gray magenta light LBM, gray cyan light LBC, and gray green light LBG.
The gray-yellow light LBY is light obtained by reducing the brightness of the yellow light LAY. The gray-magenta color light LBM is light obtained by reducing the brightness of the magenta color light LAM. The glacian colored light LBC is light obtained by reducing the brightness of the cyan colored light LAC. The gray-green light LBG is light obtained by reducing the brightness of the green light LAG.
The gray colored light LBA is a combination of the colored light LA and the gray light LB, and has a brightness expressed by a color temperature [K], and also has a color expressed by a dominant wavelength or a complementary dominant wavelength.

[Wearable optical equipment K]
The wearable optical device K is an optical device that makes predetermined light L1 (lights LA, LB, LBA) enter the retina R of the subject. The wearable optical device K includes a first optical device 1 and a second optical device 2, which are used alone or in combination.
The first optical device 1 and the second optical device 2 function as light sources that create a predetermined light environment (predetermined light environment creation step S3).

(First optical equipment 1)
The first optical device 1 is an optical device that allows light LA (colored light) to which cone cells react to enter the retina R. The first optical device 1 makes light LA with a luminance of 5 to 1,000,000 cd/m 2 incident on the retina R to realize photopic vision. The first optical device 1 causes the retina R to receive light LA to which two types of cone cells (S photoreceptor cells VS, M photoreceptor cells VM, and L photoreceptor cells VL) react.
The light LA is one of yellow light LAY with a dominant wavelength of 570 nm to 590 nm, magenta light LAM with a complementary dominant wavelength of 500 nm to 570 nm, cyan light LAC with a dominant wavelength of 470 nm to 530 nm, and green light LAG with a dominant wavelength of 500 nm to 570 nm.

The first optical device 1 includes an optical device 1Y, an optical device 1M, an optical device 1C, and an optical device 1G.
The optical device 1Y makes yellow light LAY incident on the retina R, which excites the L photoreceptors VL and M photoreceptors VM and suppresses the S photoreceptors VS. That is, the optical device 1Y causes the yellow light LAY (main wavelength near 580 nm), which feels yellow, to be incident on the retina R.
The optical device 1M makes magenta light LAM enter the retina R, which excites the L photoreceptor cells VL and the S photoreceptor cell VS, and suppresses the M photoreceptor cell VM. That is, the optical device 1M makes magenta colored light LAM (complementary color dominant wavelength around 550 nm), which feels magenta, enter the retina R.
The optical device 1C makes cyan light LAC incident on the retina R, which excites the M photoreceptors VM and S photoreceptors VS and suppresses the L photoreceptors VL. That is, the optical device 1C makes the cyan light LAC (main wavelength near 490 nm), which feels cyan, enter the retina R.
The optical device 1G makes green light LAG enter the retina R, which excites the M photoreceptor VM and suppresses the L photoreceptor VL and the S photoreceptor VS. That is, the optical device 1G makes the green light LAG (main wavelength around 550 nm), which feels green, enter the retina R.

(Second optical device 2)
The second optical device 2 is an optical device that makes gray light LB, to which rod cells (R photoreceptors VR) and all three types of cone cells react, enter the retina R.
The second optical device 2 makes the gray light LB enter the retina R to realize mesopic vision. The gray light LB is light with a luminance of 0.001 to 5 cd/m2 and no perceived color.

The first optical device 1 (optical device 1Y, optical device 1M, optical device 1C, optical device 1G) and the second optical device 2 make light enter the retina R from most ranges (directions) of the visual field. The first optical device 1 and the second optical device 2 allow light to enter the retina R from at least 50% or more of the visual field, preferably 80% or more of the visual field.

The first optical device 1 and the second optical device 2 are, for example, glasses (color lenses). The first optical device 1 and the second optical device 2 may be contact lenses, goggles, or the like.
For example, a yellow lens can be used as the optical device 1Y, a pink (magenta) lens can be used as the optical device 1Y, a sky blue (cyan) lens can be used as the optical device 1C, a green lens can be used as the optical device 1G, and a gray lens can be used as the second optical device 2. .
White light L0 passes through a color lens and becomes predetermined light L1 (light LA, LB, LBA),
The light enters the retina R of the subject.

The color density (reciprocal of luminous transmittance) of each color lens is preferably 5% to 60% (luminous transmittance 95 to 40%) in order to suppress irritation to the subject. In particular, a color density of 10% to 50% (luminous transmittance of 90 to 50%) is preferred. If the subject's reaction is poor, each color lens having a density of 60% to 85% (luminous transmittance 40 to 15%) may be used.
[Refer to JIST7331, JIST7333, ISO14889, ISO8980-3]

When a subject wears a wearable optical device such as glasses, contact lenses, goggles, etc., predetermined light L1 (lights LA, LB, LBA) enters the retina R from a range (direction) of at least 50% of the subject's visual field.

The first optical device 1 and the second optical device 2 can also be combined. Gray colored light LBA, to which rod cells (R photoreceptor cells VR) and two types of three types of cone cells (S photoreceptor cells VS, M photoreceptor cells VM, and L photoreceptor cells VL) react, is incident on the retina R. let
By overlapping the optical device 1Y and the second optical device 2, the gray-yellow light LBY that appears yellow in mesopic vision can be made to enter the retina R.
By overlapping the optical device 1M and the second optical device 2, it is possible to make the gray-magenta color light LBM, which feels magenta in mesopic vision, enter the retina R.
By overlapping the optical device 1C and the second optical device 2, it is possible to make the glacyan light LBC, which appears cyan in mesopic vision, enter the retina R.
By overlapping the optical device 1G and the second optical device 2, gray-green light LBG that appears green in mesopic vision can be made to enter the retina R.

(Indoor lighting device C)
The indoor illumination device C is an optical device that makes white light L0 enter the retina R of the subject. The indoor lighting device C is installed in an indoor space where white light such as sunlight is almost blocked, and by turning on the indoor lighting device C, the entire area of the room H is irradiated with white light L0.
The indoor lighting device C is a lighting device such as a lamp (bulb, fluorescent lamp, LED, OLED), and functions as a light source that creates a white light environment (white light environment creation step S1). The indoor lighting device C emits white light L0 at a brightness of 5 to 1,000,000 cd/m2. White light L0 enters the retina R (central visual field and peripheral visual field) of the subject.

The indoor lighting device C may function as the first optical device 1 or the second optical device 2. That is, the predetermined light L1 (lights LA, LB, LBA) may be emitted from the indoor lighting device C and made to enter the retina R of the subject.

[Prescribed food and drinks F]
The predetermined food and drink F is a food and drink that can give the subject a predetermined oral sensation when held (put) in the mouth. In other words, the predetermined food/drink F is a food/beverage that exhibits taste, odor (aroma), and texture when held in the mouth.
The predetermined food and drink F is a food and drink that exhibits some of the basic tastes (five basic tastes) of salty, sour, sweet, umami, and bitter. In particular, the predetermined food and drink F is a food and drink that exhibits (includes) one or two of the basic tastes.
The predetermined food or drink F may be a food or drink that exhibits not only a basic taste but also a smell or texture, or a food or drink that exhibits only a smell or texture.

(Taste aqueous solution: An example of a commercially available taste test kit)
A commercially available taste test kit (taste aqueous solution) can be used for the prescribed food F.
Sweetness Solute: Sucrose Concentration 0.4% (weight per volume percent)
Shiomi Solute: Sodium chloride concentration 0.13%
Acidity Solute: Tartaric acid concentration 0.005%
Bitter solute: Caffeine concentration 0.02%
Umami solute: Monosodium glutamate concentration 0.05%
Granulated sugar may be used instead of sucrose. Citric acid may be used instead of tartaric acid.
In order to ensure that the subject can recognize the basic taste, it is preferable to prepare an aqueous solution with each flavor having a concentration of about 2 to 10 times higher.
The predetermined food or drink F is not limited to a flavored aqueous solution, but may be a solid, a fluid, a gel (gummy), or the like. For example, it may be a tablet, granule, or powder consisting of a flavor component.

"Exhibiting a taste" means that it contains a component at a concentration exceeding the taste threshold. Taste threshold is the minimum concentration at which taste can be perceived. The taste thresholds for basic tastes are said to be 0.1-0.4% for sweetness, 0.25% for salty taste, 0.0012% for sourness, 0.006% for bitterness, and 0.03% for umami.

Preferably, the predetermined food or drink F is a food or drink that exhibits both sweetness and sourness, or sweetness and bitterness at the same time. For example, an aqueous solution of sucrose and tartaric acid, an aqueous solution of sucrose and caffeine, etc.
For example, ramune confectionery made of glucose, cornstarch (starch), and citric acid is suitable as the predetermined food/drink F since it exhibits sweetness and sourness. Moreover, chocolate (particularly high cacao: 50% or more cacao mass) is suitable as the predetermined food or drink F because it exhibits sweetness and bitterness.

[Oral sensation]
Oral senses include taste, smell (flavor), touch (texture), and hearing. Taste, smell, and hearing are special senses obtained from the tongue, nose, and ears (sensory organs). Flavor refers to the aroma (smell) and taste that you feel when you put food or drinks into your mouth.
Taste and smell have speed (reaction time), intensity, and duration. Chemical stimuli such as taste, aroma (smell), flavor, etc. are also called flavors.
Hearing includes the intensity and frequency of chewing sounds, swallowing sounds, etc.

Texture is the sensation felt when eating or drinking food, and is the sensation of the skin in the oral cavity, including the teeth and tongue (somatic sensation). Texture includes the temperature of the food, mouth feel, texture, hardness/brittleness, viscosity, water absorption, chewiness, adhesion/recovery, degree of breakage, changes in water/oil content, how it spreads in the oral cavity, and the throat. It is difficult to swallow, and there is a residual feeling in the mouth and throat. These textures are also called textures.
It is said that a person's food preferences (cognition) are formed by sensing the flavor, texture, temperature, sound, and appearance of food and drinks, and by comprehensively perceiving this sensory information. .

The subject is made to taste a predetermined food and drink F, and has an oral sensation for the predetermined food and drink F.
Tasting refers to tasting the prescribed food F in the mouth, and is an act in which the subject feels not only the taste, but also the texture, aroma, chewing sound, etc.
The oral sensation for the predetermined food and drink F is quantitatively evaluated by a test similar to a sensory test. [Sensory test: see JISz9080, JISz8144, ISO8586, ISO11132, etc.]
The evaluation of oral sensation does not need to be an analytical sensory evaluation in which the test subject accurately evaluates taste, but may be a preference-based sensory test in which the test subject evaluates taste preferences. Furthermore, it is not necessarily necessary to eat and swallow the prescribed food F. The user may spit out the prescribed food F after holding it in the mouth.
When evaluating oral sensation, it is required that the subject's preconceptions do not affect the evaluation results. Therefore, an evaluation method such as a scoring method or an SD method (Semantic Differential method) is used.

[Characteristic information collection method]
FIG. 4 is a flowchart diagram illustrating a characteristic information collection method according to the embodiment.
The characteristic information collection method includes a white light environment creation step S1, a first flavoring step S2, a predetermined light environment creation step S3, a second flavoring step S4, a characteristic information reception/collection step S5, and aggregation/analysis step S6.
It also includes a re-implementation determination step S8 and a predetermined light changing step S9.

The characteristic information reception/collection step S5 and the aggregation/analysis step S6 are preferably carried out using an IT device (not shown) such as a personal computer, a tablet terminal, or a smartphone.
For example, a personal computer includes a processing unit (CPU), a storage unit (ROM, RAM, HDD, SSD, etc.), a display, a keyboard, a mouse, and the like. A printer or the like is connected to the computer. If a personal computer or the like is used, an output step S7 may be included in which the results of the tabulation and analysis are output from a printer or the like.

(White light environment creation process S1)
The characteristic information collection method is started in a white light environment in which white light L0 is incident on the retina R of the subject. In a room H that can block natural light (sunlight), a white light environment is created by turning on an indoor lighting device C placed on the ceiling.
The white light environment may be any environment in which the subject does not feel glare. The brightness (illuminance) of the light is preferably 200 to 3000 cd/m2 (illuminance 100 to 1000 lx), which is suitable for reading, working, etc., for example.
Outdoor natural light (sunlight) has high brightness and is often too stimulating for the subject, so it is preferable to avoid it as white light L0.

In order for the subject to adapt to the white light environment (photopic adaptation), the subject is made to stay and wait for about 1 minute or more in the room H where the indoor lighting device C is turned on (after the photoadaptation time has elapsed).
The white light L0 is absorbed, reflected (diffusely reflected), and transmitted by the walls, floor, etc. of the room H, and the reflected light or transmitted light enters the retina R of the subject. The white light L0 may directly enter the retina R of the subject from the indoor lighting device C.

(First flavoring step S2)
In the first flavoring step S2, the subject is made to put in the mouth a predetermined food or drink F having a predetermined oral sensation under a white light environment. The subject is made to put the prescribed food and drink F into his mouth and taste it (tasting). Not only the taste of the predetermined food and drink F, but also the texture, smell, and sound (chewing sound, etc.) are made to feel. In other words, the subject is given a predetermined oral sensation.

For example, the following seven types of predetermined drinks F1 to F7 are used as the predetermined drinks F.
The predetermined food/drink F1 is a sucrose-containing aqueous solution (concentration 0.4% or more) and has a sweet taste.
The predetermined food/drink F2 is an aqueous solution containing sodium chloride (concentration 0.13% or more) and has a salty taste.
The predetermined food/drink F3 is an aqueous solution containing sucrose and tartaric acid (sucrose: concentration of 0.4% or more, tartaric acid: concentration of 0.005% or more), and exhibits sweetness and sourness.
The predetermined food/drink F4 is an aqueous solution containing sucrose and caffeine (sucrose: concentration: 0.4% or more, caffeine: concentration: 0.02% or more), and exhibits sweetness and bitterness.

The predetermined food/beverage F5 is a ramune confectionery, which exhibits sweetness and sourness.
The predetermined food/drink F6 is high cacao chocolate, and exhibits sweetness and bitterness.
The predetermined drinks F5 and F6 exhibit not only taste but also smell (fragrance) and texture.
Predetermined food/beverage F7 is carbonated water and exhibits only a fluffy texture. The stimulation of carbonic acid activates the sour taste-sensing cells in the oral cavity, resulting in the sensation of sour taste.

It is not limited to the case where all of the predetermined drinks F1 to F7 are used, but some of these may be used, or other drinks (especially those that the subject does not like) may be used.
The predetermined drinks F1 to F7 are not limited to flavoring aqueous solutions, but may also be tablets, granules, powders, etc. of flavoring ingredients.

(Predetermined light environment creation step S3)
In the predetermined light environment creation step S3, a predetermined light environment is created in which the predetermined light L1 enters the retina of the subject.
With the indoor lighting device C turned on, the subject is made to wear color lens glasses (first optical device 1, second optical device 2). As a result, the white light L0 passes through the first optical device 1 and the second optical device 2, becomes a predetermined light L1, and enters the retina R of the subject.
As the predetermined light L1, light LA, which is colored light, is initially selected. That is, it is one of yellow light LAY, magenta color light LAM, cyan color light LAC, and green light LAG.
The predetermined light L1 is most preferably yellow light LAY. The subject is made to wear yellow lens glasses (optical equipment 1Y).
When the predetermined light L1 is incident on the retina R of the subject, two or one of the three types of cone cells (L photoreceptor cells VL, M photoreceptor cells VM, and S photoreceptor cells VS) mainly react.

The predetermined light L1 directly enters the retina R of the subject from the first optical device 1 and the second optical device 2.
In the white light environment creation step S1 (white light environment) and the predetermined light environment creation step S3 (predetermined light environment), the brightness (illuminance) of the light incident on the retina R is almost the same.
In order for the subject to adapt to the predetermined light environment (photoadaptation), the subject is allowed to wait for about 1 minute or more after wearing the colored lens glasses (photopic adaptation time elapsed).

(Second flavoring step S4)
Next, under a predetermined light environment, the subject is again asked to put a predetermined food or drink having a predetermined oral sensation into the mouth.
After the first flavoring step S2, the subject is made to drink fresh water or the like so that the taste of the predetermined food or drink F does not remain at the start of the second flavoring step S4.
The predetermined food F (F1 to F7) used in the first flavoring step S2 is used as is without changing the concentration, amount, temperature, etc.

(Characteristic information reception/collection process S5)
In the characteristic information reception/collection step S5, it is determined whether there is a change (difference) in the oral sensation of the predetermined food or drink F in the white light environment (first flavoring step S2) and the predetermined light environment (second flavoring step S4). This information is collected by having the test subject answer (and accepting answers). The subject is asked to answer the degree and mode of change in oral sensation. That is, characteristic information regarding the integration of visual and oral sensations is collected from the subject.

The characteristic information reception/collection step S5 may be performed in either a white light environment or a predetermined light environment. That is, the subject may keep wearing the color lens glasses (first optical device 1, second optical device 2) or may remove the color lens glasses. The subject may answer while reconfirming the oral sensation of the predetermined food/drink F by wearing or removing the colored lens glasses.

A person with a bias in visual cognitive function (photosensitivity) will notice that when the predetermined light L1 (yellow light LAY, etc.) is incident on the retina R, the oral sensations (taste, texture, etc.) for the predetermined food and drink F will be affected by the white light environment. Sometimes it feels different. In other words, the subject's visual and oral sensory integration (sensory integration and multisensory perception) may change.
Specifically, the user may feel that the taste of a specific food or drink (predetermined food or drink F) has changed. Changes in taste include changes in the intensity (shading) of the taste, as well as changes in the speed at which the taste is perceived and how long it lasts. When it comes to foods and drinks that have two tastes, the taste you feel first may be swapped, or the flavor you feel strongly may be swapped.
In addition, the user may feel that the texture of a specific food or drink (predetermined food or drink F) has changed. For example, a rough texture changes to a crispy texture. For example, the sticky texture changes to a crispy texture. In this way, an unpleasant texture may change to a pleasant texture.

FIG. 5 is a diagram showing the response form Q.
First, an answer form Q regarding changes in oral sensation due to predetermined food and drink F, etc. is presented to the subject. When using a personal computer, the response form Q is displayed on the display of the personal computer (characteristic information reception step S5a).
A multi-step option is used as the answer form Q (multi-step option answer method). Answers from the test subject are quantified using a Likert scale, etc., in which each evaluation scale level of a multi-level option is scored.
For example, in the case of a 5-point option, "very good" is worth 5 points, "somewhat good" is worth 4 points, "no change" is worth 3 points, "somewhat bad" is worth 2 points, and "very bad" is 1 point. Set (rating method).

The evaluation scale for the multi-level options is set based on the SD method (Semantic Differential Method) in psychostatistical methods (psychological measurement methods).
Question items shown below are set for the predetermined foods F1 to F7 and displayed on the display of the personal computer. The contents of each question item (adjective pairs, evaluation scale scores, etc.) are stored in advance in the storage section of the personal computer.

For example, the following question items and adjective pairs are set regarding the taste of the predetermined drinks F1 to F7.
Question 1: Overall change in taste/texture, adjective pair: "pleasant" - "unpleasant"
Question item 1 is a question regarding whether the taste, texture, etc. of the predetermined foods F1 to F7 have changed.

For the predetermined foods F1 to F6, for example, the following question items and adjective pairs are set.
Question 2: Changes in taste depth/intensity, adjective pairs: "clear" - "vague"
Question 3: Change in speed of sensing taste, adjective pair: "fast" - "slow"
Question 4: Changes in time to experience taste, adjective pair: "long" - "short"

For the predetermined foods F5 to F7, the following question items and adjective pairs are set, for example, regarding texture and odor (fragrance).
Question 5: Change in texture, adjective pair: "easy to eat" - "difficult to eat"
Question 6: Changes in mouthfeel/texture, adjective pairs: "smooth" - "grainy"
Question 7: Change in texture/crunch, adjective pair: "light" - "heavy"
Question 8: How it spreads in the mouth, changes in swallowing, adjective pair: "Smooth" - "Necha Necha"
Question 9: Change in residual feeling, adjective pair: “neat” – “sloppy”
Question 10: Change in smell, adjective pair: “fragrance” - “smell”

Next, the subject or the like responds regarding the change in oral sensation of the predetermined food or drink F by operating a keyboard or mouse. Specifically, for each question item, the user enters a numerical value on the keyboard or clicks a check button with the mouse to select the most appropriate option from a 5-level option (Single Answer).

For example, the subject answers (inputs numerical values) regarding changes in oral sensation (taste, texture, smell) when eating ramune confectionery (predetermined food/drink F5) in a predetermined light environment.
Specifically, if you feel that there has been no change in question item 1, ``change in overall oral sensation,'' enter ``3''.
On the other hand, if you feel that there has been a change in "overall oral sensation," enter the following information. That is, if the oral cavity sensation has become very good, enter "5", and if the oral cavity sensation has improved somewhat, enter "4". If the oral sensation has become slightly worse, enter "2", and if the oral sensation has become very worse, enter "1".
That is, based on the numerical value "3", a large numerical value means that the oral cavity sensation is good, and a small numerical value means that the oral cavity sensation is poor.

The subject or the like gives a minimum of 4 answers (numerical values) and a maximum of 10 answers for each predetermined food/drink F.
Four answers are obtained for the predetermined foods and drinks F1 to F4, ten answers are obtained for the predetermined foods and drinks F5 and F6, and seven answers are obtained for the predetermined food and drink F7.
As a result, a plurality of answers to at least one or more predetermined food/drinks F can be obtained (characteristic information collection step S5b).
The answers to each of the predetermined foods F1 to F7 (raw data of characteristic information regarding the integration of visual and oral senses) are stored (collected) in the storage section of the personal computer.

(Aggregation/analysis process S6)
In the aggregation/analysis step S6, first, the response information obtained in the characteristic information reception/collection step S5 is aggregated, and the presence or absence and degree of change in the subject's oral sensation (characteristic information regarding the integration of visual and oral sensation) is calculated. (aggregation step S6a).
Specifically, the arithmetic processing unit of the computer processes the answers (numeric values) stored in the storage unit and calculates aggregate information such as the average value, mode, maximum value, minimum value, variance value, deviation, etc. do. In addition, the frequency with which each numerical value is input (answered) is calculated. The frequency at which a numerical value other than "3" is input (answer), the frequency at which "1" or "2" is input, and the frequency at which "4" or "5" is input are calculated.

FIG. 6 is a diagram showing the SD chart analysis table D. This SD chart analysis table D is an example of a chart displaying characteristic information regarding the integration of visual and oral sensations of predetermined food/drinks F (F3, F5, F6) when using the optical device 1Y (yellow light LAY).
Next, the arithmetic processing unit of the personal computer creates an analysis table (analysis information of characteristic information regarding the integration of visual and oral senses) in which the question items and answers (numeric values) are graphed and charted (analysis table creation step S6b).
Specifically, the arithmetic processing unit of the personal computer processes the total information and creates analysis information (output image) such as the SD chart analysis table D. In addition to the SD chart analysis table D, the arithmetic processing unit may also create analysis tables such as pie charts, laser charts, and matrices.
Note that an analysis step (diagnosis step) may be performed to analyze the characteristics related to oral sensation of the subject based on the information obtained in the aggregation step S6a and the analysis table created in the analysis table creation step S6b.

(Output process S7)
Finally, in the output step S7, the total information and analysis information (results of various calculation processes) obtained in the total and analysis step S6 are output to the outside. The arithmetic processing unit of the personal computer displays total information and analysis information on the display of the personal computer as the degree of change in the subject's oral sensation (characteristic information regarding the integration of visual and oral sensation). The aggregate information and analysis information may be printed out using a printer.
Specifically, the average value, mode value, variance value, etc. are output as the aggregate information. Furthermore, an analysis table such as an SD chart is output as analysis information.

(Re-implementation judgment step S8)
In the re-implementation determination step S8, it is determined whether or not to re-implement the characteristic information collection method described above.
For example, if the test subject's oral sensation with respect to the predetermined food/drinks F1 to F7) has hardly changed, the characteristic information collection method is performed again. That is, it is determined whether or not to perform the characteristic information collection method again based on the total information obtained in the total and analysis step S6.
Specifically, the determination is made based on the frequency with which a numerical value other than "3" is input in the total information. If the frequency is less than a threshold (for example, 10%), the characteristic information collection method is performed again. On the other hand, if the frequency is equal to or higher than the threshold (for example, 10%), the characteristic information collection method is ended. This threshold value can be set arbitrarily.

For example, based on the number of types of gray colored light (lights LA, LB, LBA) used in the predetermined light environment creation step S3, it is determined whether or not to perform the characteristic information collection method again.
The number of types of optical devices 1 and 2 (predetermined light L1) is stored in advance, and the characteristic information collection method is re-implemented until the number of times the predetermined light environment creation step S3 is performed matches the number of types of optical devices 1 and 2.
Specifically, when the optical devices 1 and 2 have, for example, five types of (predetermined light L1), the characteristic information collection method is performed again if the number of times the predetermined light environment creation step S3 is performed is less than five times. On the other hand, when the number of times the predetermined light environment creation step S3 is performed reaches five times, the characteristic information collection method is ended.
The number of types of optical devices 1 and 2 (predetermined light L1) can be set arbitrarily.

(Predetermined light changing step S9)
When it is determined to re-implement the characteristic information collection method, in the predetermined light changing step S9, the optical device (first optical device 1) is changed from optical device 1Y (yellow light LAY) to optical device 1M (magenta colored light LAM), etc. do.
Then, in the predetermined light environment creation step S3, magenta colored light LAM or the like is irradiated from the optical device 1Y toward the subject.
In the predetermined light environment creation step S3, in order for the test subject to adapt to the changed predetermined light L1 (new predetermined light environment), the test subject is made to wait for about 1 minute or more after wearing the optical device 1M ( after the light adaptation period).
Subsequently, a second flavoring step S4 to an outputting step S7 are performed.
In re-implementing the characteristic information collection method, the white light environment creation step S1 and the first flavoring step S2 may be omitted or may be re-implemented.

In the predetermined light changing step S9, the optical device (first optical device 1) may be changed from the optical device 1Y (yellow light LAY) to the optical device 1C (cyan light LAC) or the optical device 1G (green light LAG). The order (priority) of the four lights LA (yellow light LAY, magenta light LAM, cyan light LAC, green light LAG) can be set arbitrarily.

Depending on the characteristics of the subject's disability, etc., the optical device may be used in addition to the first optical device 1 (colored light LA), or in place of the first optical device 1, the second optical device 2 (gray light LB or gray colored light LA). Optical LBA) may also be used.
When using the lights LB and LBA, in the predetermined light environment creation step S3, only the indoor lighting device C is turned on in the room H at a brightness of 0.001 to 5 cd/m ² .
When using lights LB and LBA, the subject is kept in a room with indoor lighting device C turned on for about 10 to 30 minutes so that the subject adapts (dark adaptation) to the predetermined light environment (dark adaptation). Time elapsed).

When a person with a bias in visual cognitive function receives gray light (light LB) or gray colored light (light LBA) into the retina R, the oral sensations (taste, texture, etc.) for a given food or drink F will be affected by white light. Sometimes it feels different from the environment. In addition, the user often feels that the texture of a specific food or drink (predetermined food or drink F) has changed. In other words, the subject's visual and oral sensory integration (sensory integration and multisensory perception) may change.

By going through the above steps, characteristic information regarding the integration of the subject's visual sense and oral sensation can be collected without relying on a person with specialized knowledge and by eliminating the subject's subjectivity as much as possible. Furthermore, characteristic information regarding the integration of the subject's visual sense and oral sensation can be compiled and analyzed.

Oral sensations such as taste are strongly influenced by the subject's photosensitivity. When there is a bias in light sensitivity (sensitivity, insensitivity, intensity, variation, etc. to light and color), sensory integration such as vision and taste, and multisensory perception (integrative cognition) are disrupted, making it easy to become a picky eater.
Therefore, in a characteristic information collection method according to an embodiment of the present invention, a subject is made to put a predetermined food or drink that has a predetermined oral sensation into the mouth under a white light environment. Next, a predetermined light environment is created in which the "way of seeing" is likely to change for people with biased visual recognition functions, and the subject is made to put the predetermined food and drink into their mouths again under this predetermined light environment. Then, information is collected from the subject regarding the mode and extent of changes in oral sensation with respect to predetermined food and drink under a white light environment and under a predetermined light environment.
This collects characteristic information regarding the integration of the subject's visual sense and oral sensation. At this time, the extent and manner of changes in oral sensation are quantified and collected using statistical methods such as the SD method. Therefore, it is possible to objectively and quantitatively collect the subject's "characteristic information regarding the integration of visual and oral sensations."

It also aggregates, analyzes, and outputs the subject's "characteristic information regarding the integration of visual and oral sensations." This makes it possible to provide basic data for early detection of biases in visual cognitive function (light sensitivity) of subjects. Therefore, it becomes possible to create and implement a training method that effectively improves and corrects the bias in the visual cognitive function of a person who has a bias in the visual cognitive function (light sensitivity).
Therefore, the characteristic information collection method according to the embodiment of the present invention can be easily provided at low cost in a wide range of fields such as various industries, education, and traffic safety.

This invention is not limited to the embodiments described above, but includes various modifications to the embodiments described above without departing from the spirit of the invention. That is, the specific shapes, configurations, etc. mentioned in the embodiments are merely examples, and can be changed as appropriate.

In the characteristic information collection method of the present invention, the indoor lighting device C is not limited to a ceiling light. It may be a floor light, desk light, handy light, etc.
The white light L0 is not limited to artificial light emitted from various lighting equipment, but may be natural light (sunlight). For example, the characteristic information collection method of the present invention may be implemented in an environment where natural light enters the room from a window without using the indoor lighting device C or the like.

The first optical device 1 and the second optical device 2 are not limited to colored lens glasses. The first optical device 1 and the second optical device 2 may be non-wearable optical devices.
For example, the lighting color of the indoor lighting device C may be changed from white (white light L0) to yellow (predetermined light L1) to create a white light environment and a predetermined light environment, respectively. That is, the indoor lighting device C may function as the first optical device 1 and the second optical device 2 (light source in the predetermined light environment creation step S3).
The predetermined light L1 is not limited to artificial light emitted from various lighting equipment, but may also utilize natural light (sunlight). For example, the room H may be made into a predetermined light environment by coloring the window glass in the room or attaching a color filter to the window glass.

For the predetermined light L1, in addition to yellow light LAY, magenta light LAM, cyan light LAC, and green light LAG, for example, red light or blue light may be used.
In addition to the gray light LB and gray colored light LBA, light with a wavelength of 500 nm or less cut or light with a wavelength of 400 nm or less cut (anti-glare eyeglasses) may be used.

The present invention is not limited to the case where the predetermined light L1 is incident only on the peripheral visual field region of the retina R of the subject. The predetermined light L1 may be incident on the entire area of the retina R (central visual field area, peripheral visual field area), or may be made incident only on the central visual field area.

Information on characteristics can be collected using not only a desktop computer but also a laptop computer or notebook computer. A tablet terminal, smartphone, or mobile terminal may also be used.
The characteristic information reception/collection step S5, aggregation/analysis step S6, etc. may be performed without using IT equipment. That is, characteristic information regarding the integration of visual and oral senses may be directly obtained from the subject, or characteristic information may be directly written by the subject on a paper answer form (answer form Q).

The contents of the answer form Q described above (multi-step options, question items, adjective pairs) are merely examples, and can be arbitrarily set according to the type and characteristics/characteristics of the predetermined food/drink F. The number of question items for each predetermined food/drink F can also be set arbitrarily.

The characteristic information reception/collection step S5 is not limited to the case where it is performed immediately after the second flavoring step S4.
The characteristic information reception/collection step S5 may be performed immediately after the first flavoring step S2 and the second flavoring step S4. In this case, the taste, texture, etc. of the predetermined food F in the first flavoring step S2 and the second flavoring step S4 are evaluated (not the degree of change in the taste, texture, etc. of the predetermined food F) score) and have them answer (grading method).

The output step S7 does not necessarily have to be performed after the aggregation/analysis step S6. In the characteristic information collection method using a plurality of predetermined lights L1, the aggregation/analysis step S6 may be performed multiple times, and finally the output step S7 may be performed only once.

K Wearable optical equipment
1 First optical equipment
1Y Optical equipment (yellow lens glasses)
1M optical equipment (magenta lens glasses)
1C Optical equipment (cyan lens glasses)
1G Optical equipment (green lens glasses)
2 Second optical device (gray lens glasses)
H Indoor
C Indoor lighting system
F. Specified food and drinks
F1 Sucrose-containing aqueous solution (designated food and drink)
F2 Sodium chloride-containing aqueous solution (designated food and drink)
F3 Aqueous solution containing sucrose and tartaric acid (designated food and drink)
F4 Aqueous solution containing sucrose and caffeine (designated food and drink)
F5 Ramune sweets (designated food and drink)
F6 High cacao chocolate (designated food and drink)
F7 Carbonated water (designated food and drink)
R retina
VL L photoreceptor cell (Long pyramidal cell)
VM M photoreceptor cell (Middle cone cell)
VS S photoreceptor cell (Short cone cell)
VR R photoreceptor cell (rod cell)
L0 white light
L1 Predetermined light
LA Colored light (prescribed light)
LAY Yellow light (prescribed light)
LAM Magenta color light (predetermined light)
LAC cyan light (prescribed light)
LAG green light (prescribed light)
LB Gray light (predetermined light)
LBA Gray colored light (predetermined light)
LBY Gray yellow light (prescribed light)
LBM Gray magenta colored light (predetermined light)
LBC glacian color light (predetermined light)
LBG gray green light (predetermined light)
Q Answer form
D SD chart analysis table

Claims (19)

a first tasting step of placing a predetermined food or drink that exhibits a predetermined oral sensation in the test subject's mouth in a white light environment in which white light is incident on the retina of the test subject;
a step of creating a predetermined colored light environment in which predetermined colored light having a different spectral distribution from the white light is incident on the retina of the subject;
a second taste-imbuing step of making the subject re-introduce the predetermined food and drink in the subject's mouth in the predetermined colored light environment;
an information receiving step of receiving characteristic information regarding the oral sensation of the predetermined food and drink in the first flavoring step and the second flavoring step from the subject;
a collection step of collecting the characteristic information received from the subject;
A characteristic information collection method having. The characteristic information collection method according to claim 1, further comprising a totaling step of totaling the information obtained in the collecting step. 3. The characteristic information collection method according to claim 2, further comprising an analysis table creation step of creating an analysis table in which the information obtained in the aggregation step is graphed or charted. 2. The characteristic information collecting method according to claim 1, wherein the predetermined oral sensation is a sensation to a flavor including some of basic tastes. 2. The characteristic information collection method according to claim 1, wherein the predetermined oral sensation is a sensation to flavor including aroma. 2. The characteristic information collection method according to claim 1, wherein the predetermined oral sensation is a sensation regarding texture including food texture. 2. The characteristic information collection method according to claim 1, wherein the predetermined food or drink is a flavored aqueous solution, tablet, granule, or powder of sucrose, sodium chloride, tartaric acid, caffeine, or monosodium glutamate. 2. The characteristic information collection method according to claim 1, wherein the predetermined food or drink is a ramune confectionery that exhibits sweetness and sourness. 2. The characteristic information collection method according to claim 1, wherein the predetermined food and drink is high cacao chocolate that exhibits sweetness and bitterness. The characteristic information collection method according to claim 1, wherein the predetermined food and drink is carbonated water. The characteristic information collecting method according to claim 1, wherein the predetermined colored light is yellow light having a dominant wavelength of 570 nm to 590 nm. The characteristic information collecting method according to claim 1, wherein the predetermined colored light is magenta colored light having a complementary color dominant wavelength of 500 nm to 570 nm. 1. The predetermined colored light is cyan colored light having a dominant wavelength of 470 nm to 530 nm.
Characteristic information collection method described in . The characteristic information collecting method according to claim 1, wherein the predetermined colored light is green light having a dominant wavelength of 500 nm to 570 nm. 2. The characteristic information collecting method according to claim 1, wherein the spectral distribution of the predetermined colored light is changed and the collecting steps from the predetermined colored light environment creation step are performed again. 2. The characteristic information collection method according to claim 1, wherein in the step of creating a predetermined colored light environment, the subject is made to wear a wearable optical device. 17. The characteristic information collection method according to claim 16 , wherein the wearable optical device is glasses, contact lenses, or goggles. 17. The characteristic information collecting method according to claim 16 , wherein the wearable optical device has a yellow, magenta, cyan, green, or gray colored lens. The characteristic information collecting method according to claim 18 , wherein the wearable optical device has a color lens with a luminous transmittance of 90 to 50%.

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